2 cups bleached flour

½ teaspoon low-salt baking powder

½ teaspoon salt

3 tablespoon skim milk

1 cup plain nonfat yogurt

1 teaspoon granulated sugar

1 teaspoon active dry yeast

3 tablespoons canola or other cold-pressed vegetable oil, plus extra as needed

1 large egg, lightly beaten

1 egg yolk

Optional: Garlic powder

4 teaspoons sesame seeds

• Mix together the flour, baking powder, and salt into a large bowl; make a well in the center. Mix together the milk and yogurt; heat to lukewarm temperature in a saucepan on the stovetop or in the microwave. Stir the sugar, yeast, oil, and the whole large egg into the milk mixture; pour into the well in the flour. Stir from the center until mixed to a smooth batter. Turn onto a floured surface; knead for about 15 to 20 minutes. (The dough should be elastic but not sticky; sprinkle with a little flour if the dough is sticky.) Place the dough in a covered bowl and let rise until doubled in size, about 3 to 4 hours at normal room temperature.

• Punch down the dough and turn out onto a floured surface; divide into 12 pieces. Rub a little oil on your hands. Knead each dough piece lightly, then flatten it between your hands, pulling it into an oval to form a pear shape. Put the formed flatbreads onto baking sheets treated with nonstick spray, cover with damp cloth, and let rise for 15 minutes.

• While the dough rises, preheat the oven to 450°. Beat the egg yolk and brush it over the tops of the flatbreads. Sprinkle with garlic powder and the sesame seeds. Bake for 8 to 10 minutes, until golden brown.

Brown-and-Serve Flatbread

Create your own brown-and-serve flatbreads. Omit brushing the tops with egg yolk. Prebake them for 3 to 4 minutes; let cool and then store in a plastic bag for 1 or 2 days, or freeze until needed. When needed, spray the tops with spray oil and sprinkle them with sesame seeds, garlic powder, or herb seasoning blend.